Crab with Wakame Salad and Wasabi Mayonnaise

Simple white crabmeat salad served with chilled cucumber, seaweed, and a spicy homemade wasabi mayonnaise.

Seafood Salad Crab Low Carb Japanese-Inspired

Estimated Nutrition

Calories

710.9

kcal / serving

2843.5 kcal total

Carbs

4.6g

per serving

18.2 g total

Fat

72.1g

per serving

288.4 g total

Protein

13.2g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

0.5

tsp

CondimentsSauces

tsp

tsp

Dairy

piece

Egg Yolk

free-range

Liquids

Water

warm

NutsSeeds

tsp

Wasabi Powder

0.5

tsp

Salt

to taste

OilsFats

300

Rapeseed Oil

Other

0.5

tsp

Dashi Granules

Seafood

225

Crabmeat

fresh white

tbsp

Bonito Flakes

Vegetables

Wakame Seaweed

dried

0.5

piece

Cucumber

peeled

Method

Refresh the wakame seaweed in boiling water for five minutes, drain, and slice.

Seed the halved cucumber and cut into thin slices.

Mix warm water, dashi, vinegar, sugar, and soy sauce, then toss with seaweed and cucumber and chill.

Whisk egg yolks, vinegar, and wasabi, then slowly emulsify with oil and season with salt.

Press crabmeat into ramekins, turn onto plates, and serve with mayonnaise, salad, and bonito flakes.